Food For Kids Should To Eat

Granola Bars – High in sugar, high-fructose corn syrup (HFCS), food dyes and preservatives

Cheeze Strings – I consider these a form of plastic! Highly processed cheese, food dyes (usually annatto), very high in salt, mix of various cheeses and dairy products (such as whey), melted and mixed with emulsifiers (salts that change the texture and get them to mix together) and of course preservatives. Will these every go moldy??

Kool-Aid – I know, we all grew up with this. Full of food dyes!!!! Now of course they have juice boxes and mixes that are very high in sugar and HFCS.

Juice Boxes – Which are not juice at all. Full of sugar, HFCS, glucose-fructose and food dyes (I don’t mean natural ones, no matter what they say)

Flavored Tortilla chips, chips, snacks, crackers (anything that has spices or is flavored like BBQ) – All contain MSG in some form, full of food dyes, loaded with preservatives, lime (not the healthy kind) and very high in salt.

Children’s Cereals – These are the worst!!! Full of sugar, HFCS, food dyes, preservatives, corn syrup, cornstarch, trisodium phosphate, high mono-saturated canola oil

Peanut Butter – Corn dextrin, sugar, salt, hydrgenated vegetable oils, maltodextrin, icing sugar, soybean oil, monoglycerides (an emulsifier). such as Squirell, Jiffy, Kraft.

Roasted Nuts and Seeds – high in salt, over processed and over heated, roasted with cheap oils – all toxic

Aspartame – a synthetic compound made up of Phenylalanine and Aspartic Acid held in a chemical bond by Methanol, which breaks down into Formic Acid, Formaldehyde and Diketopiperazine (DKP). It is the DKP that is associated with brain tumours!!

Splenda – Contains chlorine, which is a proven carcinogen. Before sucralose was formally approved, research showed that it caused shrunken thymus glands and enlarged liver and kidneys! Please don’t fall for “Splenda is natural” advertising crap! NO artificial sweetener is real. They can only be harmful and so sad that these are consumed by kids. What effect will they have??

Diet and Low-Fat or No-Fat Products – No one should consume these! Full of preservatives and/or artificial sweeteners, etc. Usually highly processed and devoid of any nutrients.

Flavored Yogurts – In most cases (will not say all), these are high in sugar and preservatives and possibly food dyes.

Lunch Meats, Hot dogs, Packaged Hamburgers, Deli-meats – MSG, nitrates, nitrites (linked to heart disease, cancer, brain cancers, leukaemia). Processed meats have been linked to an increased risk of cancer due to additives used in meats such as sodium nitrite and MSG.

Luncheables – Not a lunch at all!! Processed meats, cheeses full of food dyes, MSG, loaded with salt and full of preservatives. Come on – they don’t have to be refridgerated!!! I bet they can sit on a counter for years and look exactly the same – never change.
Packaged Cheese and Crackers (with dips, etc) – Food dyes, MSG, preservatives and loaded with salt

Colored Candies – Loaded with sugar, HFCS, food dyes, MSG, preservatives, etc.

White Flour – Highly processed often using chlorine and peroxides. It no longer contains any original nutrients. The body processes it as sugar and it contributes to obesity and diabetes. North Americans eat WAY to much of this. The gluten itself is responsible for so many allergies and illnesses people are walking around with (and probably don’t even realize).

Food For Kids Should Eat

With the rise of obesity amongst children, it is so crucial to start them on the healthy path at a young age. It is up to us, the parents to educate ourselves and to provide the best possible food (meaning nutrition) for our children.

We chose to bring them into this world so we NEED to take responsibility for their health. At least while they are young. But if you start when they are young and maintain healthy eating habits when they are growing up at home, you have done your part. You cannot control what they eat as adults or older teens but they will have a good foundation and knowledge that you have supplied to them.

I have decided to put the 2 lists in 2 separate blog posts. This first one are the foods to avoid. This may seem so overwhelming but remember – you don’t need to do it all at once. You also can choose what you will eliminate. You have to start somewhere. Just begin to become conscious, read labels, start to put more good foods into their diet and day. This is a process.

In the next blog post I am going to list some great healthy foods to add into their diet.

Let’s start with the ones to avoid and please stay tunned for the ones to add.

COLESLAW (BEET, CARROT & CABBAGE)

Beets are so amazing! They are colorful, beautiful, sweet, tasty and so good for you!

Beets are high in antioxidants and: folate, manganese, fiber, potassium, vitamin C, tryptophan, magnesium, iron, phosphorus, copper.

Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.

I love the color of beets. One day I added some to a coleslaw I was making. I was so happy with the results! Besides adding an amazing brightness to the coleslaw the end result was amazing!

Below I share the recipe. This coleslaw will keep in the fridge for 4-5 days. Great to make up ahead of time, have in the fridge and then take for lunch each day.

Tri-Colour Coleslaw Recipe

  • 1/2 C shredded beets
  • 1/2 C shredded carrots
  • 1/2 C shredded cabbage (I like Savoy cabbage but you can use any kind)
  • 2 Green onions (optional)

Dressing:

  • 1/3 C olive oil
  • 2-3 Tbsp lemon juice (start with 2 and add another if needed)
  • 2 tsp Apple cider vinegar
  • 1 tsp braggs liquid aminos (or tamari)
  • 3 Tbsp Nutirtional Yeast
  • 2 Tbsp Tahini
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • Combine all ingredients except nutritional yeast and tahini. Mix together well in a bowl or a small blender.

Add Nutritional yeast and mix until well blended. Then add tahini and mix until creamy.

Pour on the coleslaw ingredients in bowl. Mix with hands or stir well with spoon until all veggies are covered with sauce.

When beets are cooked, they “bleed” so they lose some of their nutrients. The longer you cook beets the more nutrients they lose. Try to eat them raw in salads and in wraps or saute them in a pan with a bit of water (adding water as they cook). If you roast them, try not to roast them for more than 1 hour.

Another great way to enjoy beets is in a juice. I love combining beets with with carrots, apples, celery, a bit of lemon juice and some fresh ginger.

Wakame Seaweed Salad Have High Mineralize

I am sure you have heard of the benefits of seaweed. Seaweed is very high in minerals and trace minerals. Most people do not get enough minerals. Seaweed has the broadest range of minerals of any food.

Seaweed is high in chlorophyll which helps to oxygenate the blood. Seaweed helps to decrease fat accumulation.

It is high in:

  • calcium
  • iron
  • B-vitamins
  • Vitamin K
  • magnesium
  • iodine
  • zinc
  • potassium
  • tryptophan
  • It is high in protein (about 40% protein) and low in calories. It packs a nutritional punch!

Below is the recipe for the seaweed salad pictured above.

SEAWEED SESAME SALAD

  • 3 Tbsp sesame seeds
  • ¼ tsp salt (I use Himalayan salt)
  • ¼ C dried Wakame seaweed
  • 1 tsp lemon juice
  • ½ tsp sesame oil
  • In a coffee grinder put 3 Tbsp sesame seeds and ¼ tsp salt. Grind until well mixed.

Soak wakame seaweed in filtered water for 15-20 minutes. Rinse with filtered water and drain well. Squeeze in hands to get out excess water. Place in bowl.

To bowl of soaked wakame add 2 Tbsp of the sesame and salt mixture. Add 1 tsp lemon juice and ½ tsp sesame oil. Stir well.

I added some whole sesame seeds and sprouted mung bean sprouts on top, but that is optional. I also ended up adding more of the ground sesame and salt mixture because it was so good!

I ate my salad right away and it was FANTASTIC!!! You could probably store it for a few hours or even overnight in the fridge

Why do you have to like Quinoa?


Quinoa is so versatile. I want to call it a grain but it is not really a grain. You would think it is related to barley, wheat, oats, etc but it is actually more closely related to…….spinach, Swiss chard and beets!!! Yes, it is actually a seed that is high in protein and lower in carbs.

Quinoa has anti-inflamatory nutrients, antioxidants and phytonutrients.

It contains manganese, tryptophan, magnesium, phosphorus, fiber and folate.

To me it is the PERFECT food! I know this is a raw food blog but I am not all raw and I DO cook my quinoa. Sure, I have had sprouted quinoa but wasn’t a fan of it. Besides, when sprouted it is so itty, bitty, tiny!!

You cook quinoa like you cook rice. If you want it light, fluffy and not mushy then add just a touch less water.

Eg. I would use ½ C dry quinoa and then ¾ C water (or a touch more, but not a full cup).

Once you learn how to cook it (and everyone has their own signature method), you will find it simple and easy to do. Quinoa can be used like you would use rice. I even put it in nori rolls (instead of rice. If you do this, then add more water and over cook it so that it becomes sticky).

The most common way I eat quinoa is in a salad. It makes my salads more like a meal and because quinoa does not have a lot of flavour on its own, it blends well with almost any salad and salad dressing. Below is a video of me throwing together a quick quinoa salad with fresh parsley and cilantro that is so perfect!!! The tastes are wonderful. Try it and you will love it!